The Wine Making

Each wine is a little off the beaten track. I try to experiment with my wines to learn as much as I can, from the varieties I have to play with, while still producing quality wines in the bottle.

BIT SKINSY

Half the grapes fermented on skins for a week and treated like a red ferment for texture and savouriness.

BLENDS

Shiraz and Sangiovese blended for a light dry red. Lower alcohol red.

RED AND WHITE

Fermented with Viognier, Rousanne and Marsanne white grape varieties each separately to see what each white variety gave the shiraz.

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